Easy Chocolate Truffles

20 people

Indulge in these silky, sumptuous truffles with their glorious ganache centre. There is something for every taste with sublimely smooth EXCELLENCE 55% Cocoa Milk Chocolate, subtly sweet and creamy EXCELLENCE White Chocolate with a Touch of Vanilla, or rich and decadent EXCELLENCE 70% Cocoa Dark Chocolate. Perfect for homemade gifts, dinner party petit fours, or treating yourself to a little Lindt luxury.

Chocolatier’s Tip

Get creative with your decorations, other chopped nuts (hazelnuts and pistachios) and chocolate curls look - and taste - wonderful. If making this recipe for someone following a gluten free diet, always check the manufacturer's label to ensure your ingredients are free from gluten.

Makes around 12 of each flavour (the exact number will depend on the size of your tuffles)

Ingredients

For the milk chocolate truffles:
150 g Lindt EXCELLENCE 55% Cocoa Milk Chocolate, chopped
60 ml double cream
15 g unsalted butter, softened
For the dark chocolate truffles:
150 g Lindt EXCELLENCE 70% Cocoa Dark Chocolate, chopped
60 ml double cream
15 g unsalted butter, softened
For the white chocolate truffles:
150 g Lindt EXCELLENCE White Chocolate with a Touch of Vanilla, chopped
60 ml double cream
15 g unsalted butter, softened
To decorate:
Unsweetened cocoa powder
Sesame seeds
Desiccated coconut
Chopped almonds (see Tip)
Freeze dried raspberries

Method

Start with the milk chocolate truffles: put the chopped milk chocolate in a heatproof bowl and set aside.
Pour the cream into a small saucepan and add the butter. Heat gently until it just comes to the boil. Remove from the heat and pour over the chopped milk chocolate.
Whisk until completely melted and smooth.
Leave to cool completely. Cover with cling film and chill for 2 hours or until the ganache has set. Repeat with the dark and white chocolate.
To shape the truffles: Line a baking sheet or flat plate with greaseproof paper and set aside. Using a melon baller, small ice cream scoop or teaspoon, scoop out balls of the ganache. Carefully roll with your hands to make a smooth truffle (you may want to rinse your hands under cold water and dry thoroughly before making these as the high fat content will mean they will melt quickly and must be kept cool). Place onto the greaseproof paper and repeat with the remaining ganache.
Line separate baking sheets or plates with greaseproof paper and sprinkle with your chosen decorations - our Lindt Master Chocolatiers recommend sieving cocoa powder, a scattering of sesame seeds, tropical desiccated coconut, crunchy chopped almonds or fruity freeze dried raspberries.
Roll the truffles in the toppings to completely coat. Pop onto the lined plate and repeat until all the truffles are coated.
Cover and chill for up to 3 days - or until ready to serve.
Enjoy at room temperature with a cup of coffee, as an after dinner treat or for a little moment of indulgence.